Dried Porcini and Rosemary Sauce
enough for 4 servings
1/2 ounce dried porcini mushrooms
1/2 cup hot water
2 medium garlic cloves, minced
1/8 cup dry vermouth
1/8 cup canned low-sodium chicken broth
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh rosemary
Salt and ground black pepper
INSTRUCTIONS:
1. Soak dried mushrooms in hot water for 30 minutes. Remove mushrooms and cut into 1-inch lengths. Pour remaining liquid through strainer lined with coffee filter or several layers of cheesecloth; reserve liquid.
2. Follow Master Recipe for Sautéed Steak. Without discarding fat, set skillet over low heat. Add garlic and sauté until fragrant, about 15 seconds. Increase heat to high, add porcini and their liquid, vermouth, and broth and boil to reduce to about 1/3 cup, scraping pan with spoon to loosen brown bits. Add accumulated juices and reduce again to 1/3 cup. Off heat, swirl in softened butter until it melts and thickens sauce. Add rosemary and season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.